Is there anything better than warm cinnamon and sugar on a cold winter day? One Bowl Baking uses both as the filling for moist, crumbly cinnamon sugar scones. They come together in no time, making this recipe suitable for both weekdays and the weekend.
Nearly everyone has a childhood memory involving peanut butter and jelly sandwiches. One Bowl Baking taps into that nostalgia, turning it into snack bars that can be made almost as quickly as a PB&J.
You may recognize One Bowl Baking as a column here on Serious Eats, showcasing no-muss, no-fuss desserts that can be prepared, quite literally, in one bowl. These brand new recipes follow the same principles to lead you to simple dessert perfection.
For those of you who can't get enough cranberries at Thanksgiving dinner, we've got a recipe that mixes them with buttermilk and orange zest, turning out a balanced pie with sweet and sour elements.
The great thing about this pie is that you probably already have everything you need to make it. The Hoosier Mama Book of Pie shows you how to take sugar and cream and turn it into a pie with notes of creme brulee and buttery vanilla.
Pecan pie is almost as common as roast turkey on Thanksgiving. And yet it is often too sweet, too dense, or the crust too dry. The Hoosier Mama Book of Pie addresses these issues with a buttery crust, toasted pecans, and a bittersweet chocolate drizzle.
We begin our feature with a classic: apple pie. The Hoosier Mama Book of Pie takes its time with this one, using an all-butter double crust, and baking a macerated apple filling in its own cooked-down, subtly spiced syrup. They've thought of everything, from a pie wash to gloss the crust, to Crust Dust, a mixture of flour and sugar used to prep the pie shell before filling. It's so good, it's served year-round at Hoosier Mama Pie Company.
Many people sing the praises of the Chicago pie shop Hoosier Mama, and they'll feel compelled to do the same about this book from owner and chef Paula Haney. Absolutely everything that goes into making a pie is addressed, from the crust up, and the recipes, from a classic apple to a cranberry chess pie, are sure to fit your holiday table.
With some desserts, it isn't necessary to reinvent the wheel. The Gramercy Tavern Cookbook sticks with a classic, using gobs of yolks and several lemons' worth of zest and juice to make a pie that owes its flavor to an excellent balance of citrus, egg, and sugar. And the crust couldn't be simpler; this is one of those pies you can be proud to say you've made from scratch.
If you're already sick of pumpkin, but searching for a dessert that can feed a holiday crowd, look no further than The Gramercy Tavern Cookbook's German chocolate cake. Crunchy, chewy frosting is spread between sweet and simple chocolate cake. It's an intersection of coconut, chocolate, and toasted pecan that's deeply satisfying.
If you haven't seen this sweet at Gramercy Tavern before, you're not alone: this monkey bread isn't on the restaurant's menu, reserved instead for birthdays, family meals, and special occasions. Luckily, it's a staff secret the The Gramercy Tavern Cookbook has let slip.
The desserts of The Gramercy Tavern Cookbook are something else. They're simple, almost starkly so. You might find yourself asking, is that all it takes to make something that looks that good? In the case of chocolate covered toffee, the answer is a resounding yes. It doesn't get simpler than semi-dark chocolate and buttery caramel. Adding toasted pumpkin seeds amps up the fat, and sea salt gives it that addictive quality that makes such treats disappear so quickly.
The Gramercy Tavern Cookbook captures the fresh, seasonal cuisine of Gramercy Tavern chef Michael Anthony, as well as the bright, convivial atmosphere of the Tavern itself. While its glossy pages and considerable heft make it tempting to leave on your coffee table, that would be missing the point: yes, it's a beautiful book, but you can, and should, cook from it.
The Complete Nose to Tail cookbook works a little magic on cheese curds, whipping them together with superfine sugar and eggs to make a cheesecake that's fresh, grassy, and sweetly tart.
With a golden tint that belies plenty of eggy richness, The Complete Nose to Tail piles on the yolks for a custard tart that relies on only nutmeg and vanilla to round out its flavor.
The Complete Nose to Tail gives its own version for Eccles cakes, a traditional British pastry filled with currants.
"Keep the scurvy at bay" is the single descriptive line The Complete Nose to Tail gives to this recipe. And it's not far off: being that a whole lemon is used in the making of the cake, you'll be soaking in the Vitamin C.
The Complete Nose to Tail contains a surprising amount of dessert, though when it comes to Fergus Henderson, nothing should surprise you. There is liberal use of beef suet in the pastry, and plenty of variations on chocolate and cream. Wrinkle your nose if you must, but not without preparing some of these remarkably simple recipes.
In this unique pumpkin pie, a spicy-sweet gingersnap crust and a creamy milk chocolate ganache topping sandwich a roasted sugar pumpkin and kabocha squash filling.
Desserts for Every Season flouts the convention that fall desserts = warm and gooey, and instead serves up a frozen treat that gets its earthiness from buckwheat honey. With a flavor not unlike molasses, buckwheat honey is an acquired taste to some, but we can't think of a better way to earn fans than by swirling it into ice cream.
Based on a Tuscan recipe that makes the most of the grape harvest, this focaccia from Desserts for Every Season uses Concord grapes and rosemary needles to yield a bread that's sweetly herbed.
Chef McCoy combines pears tossed in lemon zest, brown sugar and cinnamon with fresh cranberries for an autumn-appropriate Desserts For Every Season strudel. Rolled in phyllo rather than traditional strudel dough, it's a snap to make, while staying neat and sweet.
Some of us wait all year for that first slice of pumpkin pie, while others cross their fingers, hoping for watermelon to finally ripen. Chef Jenny McCoy makes room for every sweet craving in her first book, Desserts for Every Season.
Chances are you've tried apple pie with a cheddar crust, or a lazy version that's just a slice of pie served with cheese. Sweet takes it a step farther, using aged Gouda instead of cheddar for an unexpected tang that still melds well with the mellow sweetness of apples.
Jar summer with this jam, inspired by the original Escoffier dessert of vanilla ice cream, sliced peaches, and raspberry sauce.
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